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Chettinad Mushroom curry

I came across this book Indian kitchen by Vegan Richa at the library recently and borrowed it immediately. Coincidentally I also had some mushrooms the same day at home, so I tried this recipe from the book. It’s an aromatic curry with coconut based ground masala paste and I have since then made it multiple times. You can also use any vegetable or beans instead of mushrooms here.

This is a drier sauce according to the original recipe, but I added water to it to make a gravy version. I also add pepper to the ground paste to increase the taste a bit more. You can adjust the spice level according to your preference. Other than the ones I have already tried, there are many more recipes I have bookmarked from this book.

Heat a pan over medium heat. Add coriander seeds, cumin seeds, fennel seeds, red chilies, pepper corns. After a couple of minutes, once the seeds change color slightly, add the shredded coconut. Dry roast until golden brown and aromatic, stirring frequently. Turn off the heat and let it cool a bit. Grind to a paste along with cashews or almonds, adding a little water to make a smooth paste. Set aside.

Heat oil in a pan. Add ginger and garlic followed by the onions. Sauté until onion is pink, 3-4 minutes. Add the ground paste, turmeric powder, chili powder, garam masala, salt and tomatoes. Mix everything well and add half cup (or more) water if you need a gravy kind of curry. Let the mixture cook for 7-8 minutes, stirring often.

Add mushrooms and peas. For a gravy version, add about 3/4 cup of water at this stage. Cover and cook for about 10 -15 minutes, opening and stirring a couple of times in between. Taste test and take off the heat once the mushrooms are cooked well. Serve with chapatis or rice.